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Charred potato salad

4 persons | Vegetables | Vegetarian | Main dish


Start by cooking your potatoes until they are soft. Heat up your YAKINIKU® to 150 °C and place the pro set in the Kamado. On top of this, place the grill grid on the highest level of the multilevel lift. Let the Kamado heat up to 200 °C. Then insert the skewers into the potatoes and place them on the grid. Grill them for 10 minutes over direct heat, until they are dark and nice and crispy on the outside, but not burnt. 5 minutes before your potatoes are done, put the spring onions on the grill and fry them until they start to turn black in some places. Then carefully cut the hot potatoes in half or in quarters, depending on the size, and put them in a large bowl. Also chop the spring onions and add them to the bowl. Then spoon in the mustard, sour cream and mayonnaise. Grate half of the lemon and add this and half of the juice and stir well. Then finely chop the herbs and garlic and stir them into the potato salad. Finally, stir in the pine nuts and serve on a large plate.


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  • 1 kg waxy potatoes
  • 6 spring onions
  • 1 tbsp vegetable oil
  • 1 tbsp dijon mustard
  • 100 gr sour cream
  • 100 gr mayonnaise
  • 1 lemon
  • 4 sprigs parsley
  • 3 sprigs of mint
  • 2 sprigs of basil
  • 1/2 clove of garlic
  • 2 tbsp almonds, toasted


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